Roasted Summer Vegetable Orzo

Roasted Summer Vegetable Orzo

About this recipe:This is a fantastic dish to make during the summer. Roasted courgette, asparagus, onion and portabello mushrooms are tossed with orzo pasta and Parmesan. Serve as a starter or a main course.

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Ingredients
Serves: 4

1 courgette, sliced

1 yellow summer squash, sliced

1 red onion, cut into chunks

450g asparagus, cut into 2.5cm pieces

450g portabello mushrooms, thickly sliced

4 cloves garlic, finely chopped

2 tablespoons olive oil

1 pinch caster sugar

salt and black pepper to taste

4 cubes chicken stock

4 tablespoons dry white wine

450g orzo pasta

2 tablespoons grated Parmesan cheese

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MethodPrep:25min › Cook:20min › Ready in:45min

Preheat oven to 230 C / Gas 8.

Place the courgette, yellow summer squash, onion, asparagus and mushrooms in a large bowl; add in garlic, olive oil and sugar and stir gently to coat vegetables. Spread vegetables in a single layer on a baking tray and sprinkle with salt and pepper.

Roast vegetables until tender, 20 to 25 minutes.

Meanwhile, bring a large pot of lightly salted water to the boil. Add stock cubes, wine and orzo and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese and serve warm.

Ingredients

If yellow summer squash is unavailable, substitute in courgette instead.

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Reviews (1)

I made this vegan by leaving out the parmesan, and substituting the chicken stock with vegetable stock. It's a really delicious meal with a fresh summery taste (even though I made it in autumn with butternut squash) and I would definitely make it again :-) - 10 Nov 2012